Preheat Oven: Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish.

Cook Lasagna Noodles: Cook the lasagna noodles according to the package instructions. Drain and set aside.

Prepare Alfredo Sauce:

In a medium saucepan, melt the butter over medium heat. Add the minced garlic and cook for about 1 minute until fragrant.

Pour in the heavy cream and bring the mixture to a simmer.

Stir in the grated Parmesan cheese until melted and smooth. Season with salt and pepper to taste. Remove from heat.

Prepare Ricotta Mixture:

In a medium bowl, combine the ricotta cheese and the egg. Mix until well combined. If desired, stir in the chopped spinach.

Assemble Lasagna:

Spread a thin layer of Alfredo sauce on the bottom of the prepared baking dish.

Place three lasagna noodles over the sauce.

Spread half of the ricotta mixture over the noodles.

Sprinkle half of the shredded chicken over the ricotta mixture.

Drizzle a portion of Alfredo sauce over the chicken.

Sprinkle with a third of the shredded mozzarella cheese.

Repeat the layers: three more lasagna noodles, the remaining ricotta mixture, the remaining chicken, more Alfredo sauce, and another third of the mozzarella cheese.

Top with the final three lasagna noodles. Spread the remaining Alfredo sauce over the top and sprinkle with the remaining mozzarella cheese and the grated Parmesan cheese.

Bake Lasagna:

Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.

Remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden brown.

Garnish and Serve:

Allow the lasagna to rest for 10 minutes before slicing.

Garnish with chopped fresh parsley before serving.